RESPONSIBILITIES
The key responsibilities for this position are:
● Assist the Chef in the day to day operations of the kitchen for the outlets and events.
● Contribute to recipe and menu development for the outlets, amenities, and events
● Support the Chef in leading the kitchen team in the direction of food preparation, production,
and control for all food for breakfast, lunch, dinner, room service, pool service, events, and
amenities.
● Ensure each dish that goes out of the department kitchen is of highest standard and quality.
● Ensure dishes are prepared to recipes and consistency is maintained
● Be able to motivate and lead the team
● Responsible for efficient daily functioning of the department in the Chefs absence.
● Support the Chef in training and developing the team in their culinary skills.
● Assist the Chef in controlling labor and operating expenses through effective planning,
budgeting, purchasing decisions, up to date pricing and inventory control while focusing on
cost control and revenue generation solutions to maximize profit.
● Identify product needs and requisition items needed to prepare the menus.
● Notify the Chef in advance of any expected shortages and address purchase orders when
required.
● Conduct and participate in pre-meal and weekly F&B meetings.
● Be fully knowledgeable about daily hotel and restaurant bookings as well as all guest notes
and preferences.  Utilize guest notes to provide personalized experiences for all guests.
● Ensure exceptional quality of all ingredients, preparation, and plating of food items.
● Ensure that sanitation standards as set forth by local, state & federal Health Department
regulations are in compliance as well as the cleanliness and organization of the kitchen and
its equipment and manage the sanitation practices of those in your department.
● Perform any other job related duties as assigned.